Savory Carrot Tartlets with Snow Pea Salad
Savory Carrot Tartlets with Snow Pea Salad - As colorful as the spring: three vegetables together into a delicious tart.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 523 mg | (13 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 88 mg |
Ingredients
- Ingredients
- 3 eggs
- 200 grams Pastry flour
- 100 grams Margarine
- salt
- ½ tsp sugar (5 g)
- 5 carrots
- 200 milliliters Carrot juice
- 100 milliliters milk (0.1% fat)
- 100 grams Quark
- peppers
- 2 Tbsps Canola oil
- 250 grams Snow peas
- 500 grams green Peas
- 2 stalks mint
- 3 Tbsps apple cider vinegar
- 1 Tbsp Sour cream (20 g)
- also:
- dried Legume (for blind baking)
Preparation steps
Separate 1 egg. Place the flour in a bowl, with a pastry blender, cut the margarine into the flour mixture until it resembles coarse crumbs. Add the egg yolk, 1/2 teaspoon salt and the sugar and quickly knead until the dough comes together. Wrap in plastic wrap and refrigerate 30 minutes.
Meanwhile, peel carrots, finely grate and transfer to a saucepan along with the carrot juice and simmer over medium-low heat until very tender, about 20 minutes. Remove from heat, transfer to a bowl and mix in the milk, quark and remaining eggs. Season with salt and pepper. Brush eight 6 cm (approximately 2 1/2-inch) tartlet pans with removable bottoms with oil.
Preheat the oven to 225°C (approximately 425°F). Knead the dough again, divide into 8 pieces and roll out on a floured board to 1/8-1/4-inch thickness and fit into the tartlet pans, pressing the dough into the bottom and up the sides to make an edge. Cover with parchment paper, fill with beans and blind bake until the dough is set and lightly browned, about 15 minutes. Reduce the oven to 180°C (approximately 350°F) convection.
Divide the carrot mixture among the tartlet pans and bake until set, 20-25 minutes. Remove, let cool and remove from the pans. Arrange on plates 8.
Meanwhile, rinse the snow peas, remove their strings, and cut diagonally into strips. Shell the peas and blanch in a pot of boiling salted water for 7 minutes. Add the snow peas and blanch until crisp-tender, 2-3 minutes. Drain and rinse under cold water and drain again.
Rinse the mint, shake dry and chop leaves. In a bowl, whisk together the vinegar, sour cream and 1-2 tablespoons water, season with salt and mix in peas, snow peas and mint. Serve with the tartlets.
